Baked John Dory with potatoes and cherry tomatoes

Ingredients

For 1 serving

• John Dory200 g
• Potatoes200 g
• Cherry tomatoes120 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and slice them thinly, about 3 mm.
2. Layer the potatoes slightly overlapping in a baking tray, dress with half the oil and a pinch of salt and roast for 20 minutes, until nearly tender.
3. Meanwhile wash and halve the cherry tomatoes; pat the John Dory fillets dry and salt them lightly.
4. Lay the fish on the potatoes, scatter the tomatoes around, sprinkle with oregano and drizzle with the remaining oil.
5. Cook for another 10–12 minutes, until the fillets are opaque white and flaking and the potatoes are golden at the edges. Serve straight away.